Linguine with Frisée, Bacon, and Egg

Bacon and egg pasta is a fun and quick dish to make and will please the taste buds of your whole family. For a healthy upgrade, this recipe includes green peas and frisée. The bitter frisée naturally pairs well with the salty bacon and eggs.

Heat large covered saucepot of salted water to boiling on high. In 12-inch nonstick skillet on medium, cook bacon 8 to 9 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper-towel-lined plate to drain; set bacon aside.

Discard all but 2 tablespoons bacon fat from skillet. To same skillet on medium, add garlic and red pepper. Cook 30 seconds or until garlic is golden, stirring frequently. Remove from heat and add peas, stirring to coat and warm through. Transfer mixture to large bowl. Season with 1/4 teaspoon salt and stir well to blend. Set aside.

Cook pasta in boiling water as label directs. Meanwhile, wipe out same skillet with paper towel and heat on medium-low. Without breaking yolks, carefully add eggs to hot skillet and cook 5 to 6 minutes or until whites are set but yolks are still runny. Sprinkle eggs with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Reserve 1/4 cup pasta cooking water. Drain pasta and add to bowl with pea mixture, along with frisée, reserved bacon, and pasta water. Toss to combine. Divide among 4 shallow serving bowls. Top each with 1 egg and garnish with green onions.

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